Mollejitas En Escabeche Recipes

MOLLEJITAS EN ESCABECHE

Mollejitas en Escabeche image

La Navidad puertorriqueña se celebra comiendo rico y tomando coquito o ron cañita. En nuestro menú típico nunca faltan las mollejitas en escabeche con o sin guineos para acompañar nuestro arroz con gandules, la ensalada de coditos, los pasteles y el lechón asado. También puedes servir las mollejitas en vasitos desechables como aperitivo en las fiestas, reuniones o cumpleaños. Como ves, se trata de una receta apta para todo tipo de ocasiones especiales.

Time 2h30m

Yield 6

Number Of Ingredients 10

Ingredients

4 lb de mollejas de pollo
2 cebollas grandes blancas o amarillas
1 pimiento morrón rojo cortado en juliana
1 taza de aceitunas rellenas cortadas en rodajas
8 dientes de ajo picaditos
4-6 hojas de laurel
2 tazas de aceite de oliva
3/4 taza de vinagre blanco
2 cucharadas pimienta negra en grano
Sal a gusto

Steps:

Cocina las mollejas hasta que estén tiernas, aproximadamente 2 horas, en una olla grande con agua. Agrega más agua si fuera necesario.
Una vez que estén tiernas, escúrrelas, lávalas y déjalas enfriar. Sácales toda la grasa o pellejo duro que tengan. Córtalas en mitades o en trozos más pequeños. Este paso lo puedes hacer antes de cocinarlas también. En mi caso, pero prefiero hacerlo hervidas porque son más fáciles de cortar.
Vierte el resto de los ingredientes en una olla, añade las mollejas y cocina entre 3 a 5 minutos, hasta que la cebolla esté blanda.
Retira del fuego, deja enfriar y sirve a temperatura ambiente.

Nutrition Facts : ServingSize 1 porción

ESCABECHE

Escabeche image

Provided by Food Network

Categories appetizer

Time P2DT45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Salt and pepper
Flour, for dusting
3 pounds grouper or sea bass, skin off, cut into 4 to 5 ounce fillets
Canola oil, for frying
1 red onion, julienne
2 red peppers, julienne
2 yellow peppers, julienne
1 carrot, peeled sliced in thin rounds
4 cloves garlic, sliced thin
1/4 jalapeno chile, minced
1 tablespoon ketchup
2 tablespoons red wine vinegar
2 bay leaves
1 teaspoon peppercorns
1 shot hot pepper sauce
2 avocados, peeled, pitted and sliced lengthwise into1/8-inch slices, tossed with lime juice and seasoned with salt

Steps:

Season fish with salt and pepper, and dust with flour. Heat a skillet and add canola oil to it. Saute the fish until brown on both sides. Remove from the pan and place in a deep pan.
Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent. Add the ketchup and cook 1 more minute.
Remove from the heat and add all other ingredients, except the avocado. Cover the fish with all ingredients and allow to cool to room temperature. Cover and place in refrigerator for 2 days. Serve with avocado slices.

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